Lavender Oat Milk Latte (Print Version)

Floral oat latte with lavender syrup, espresso, and creamy oat milk for a relaxing homemade drink.

# What You'll Need:

→ Lavender Syrup

01 - 1/4 cup water
02 - 1/4 cup granulated sugar
03 - 1 tablespoon dried culinary lavender buds

→ Latte

04 - 2 shots (2 oz) espresso or 1/2 cup strong brewed coffee
05 - 2 cups oat milk
06 - 2 to 3 tablespoons lavender syrup, to taste
07 - Ice, optional

# How to Make It:

01 - Combine water, granulated sugar, and dried culinary lavender buds in a small saucepan. Simmer gently over medium heat while stirring until sugar dissolves. Continue simmering for 2 minutes, then remove from heat and steep for 5 minutes. Strain the lavender buds and allow syrup to cool.
02 - Brew 2 shots of espresso or 1/2 cup strong coffee using an espresso machine or coffee maker.
03 - Heat oat milk in a saucepan or froth until hot and foamy using a milk frother. For an iced beverage, use cold oat milk without heating.
04 - Add desired quantity of lavender syrup to a mug or glass. Pour in espresso or coffee, then add oat milk. Stir gently to combine all elements.
05 - For an iced version, add ice to the glass prior to pouring espresso and oat milk.
06 - Optionally garnish with a sprinkle of dried lavender buds or twist of lemon zest. Serve immediately.

# Expert Tips:

01 -
  • The lavender syrup's floral flavor feels like a secret indulgence you never knew you needed.
  • Oat milk gives creaminess without dairy, so everyone can share a mug (even the most lactose-sensitive among us).
02 -
  • If you leave the lavender buds in too long, the syrup turns bitter and overpowering—set a timer every time.
  • Switching oat milk brands once made my latte far less creamy than usual; now I always pick the barista edition.
03 -
  • Steep the lavender only until fragrant, not until purple—too much color means bitterness.
  • Warming oat milk slowly on the stove helps keep it velvety and prevents curdling.
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